Veggie phyllo parcels

The perfect little phyllo pastry parcels filled with tender veggies. Beyond being a culinary masterpiece, these parcels are a nod to health-conscious food lovers everywhere!  Perfect as a starter when entertaining or for a lunch box snack and carefully curated to ensure that each bite delivers a burst of nutrition.

 TOTAL TIME 1 Hour 10 minutes/ MAKES 12 

INGREDIENTS

• 500 g  butternut, cut into small cubes
• 1 red pepper, cut into small cubes
• 1 red onion, finely diced
• 5-6 baby marrows, cut into small cubes
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1  garlic clove, minced
• 2  fresh thyme sprigs
• 4 tbsp butter melted
• 5 (1 roll) phyllo pastry sheets

METHOD

1. PREHEAT the oven to 180ºC.
2. TOSS the vegetables together with the olive oil, vinegar, thyme and garlic. Season to taste. Bake for 30 minutes, until tender and starting to caramelise.
3. BRUSH some melted butter on a sheet of phyllo pastry and cut into 8 squares. Layer three squares of pastry on top of each other and press into a muffin tin. Spoon in some roasted veggies and pinch the edges of the pastry together to seal closed. Repeat with the remaining phyllo, butter and veggies to make 12 parcels
4. BAKE for 15-20 minutes or until phyllo is golden brown and crisp

FOOD TEAM TIP: Keep the phyllo pastry covered with a damp kitchen towel while you’re working with it to prevent it from drying out.

Print Recipe

Veggie phyllo parcels

Serves: Makes 12 

Total Time: 1 Hour 10 minutes

Ingredients

• 500 g  butternut, cut into small cubes 
• 1 red pepper, cut into small cubes 
• 1 red onion, finely diced 
• 5-6 baby marrows, cut into small cubes 
• 2 tbsp olive oil  
• 1 tbsp balsamic vinegar 
• 1  garlic clove, minced  
• 2  fresh thyme sprigs  
• 4 tbsp butter melted 
• 5 (1 roll) phyllo pastry sheets 

Instructions

1

Preheat the oven to 180ºC.

2

Toss the vegetables together with the olive oil, vinegar, thyme and garlic. Season to taste. Bake for 30 minutes, until tender and starting to caramelise.

3

Brush some melted butter on a sheet of phyllo pastry and cut into 8 squares. Layer three squares of pastry on top of each other and press into a muffin tin. Spoon in some roasted veggies and pinch the edges of the pastry together to seal closed. Repeat with the remaining phyllo, butter and veggies to make 12 parcels

4

Bake for 15-20 minutes or until phyllo is golden brown and crisp

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ALSO SEE: Pears and phyllo pastry milk tart

Pear and phyllo pastry milk tart

 Recipes & styling: Jezza-Rae Larsen

Photography: Callen Jefferson